Rick N Roxy!

We saved the best for last!  Le Cellier Steakhouse in Canada of Epcot’s World Showcase is a very popular restaurant.  When I phoned in 3 months in advance for reservations, I was only able to get in at Le Cellier on our last night at Disney.  We were very lucky!  Not everyone is able to obtain a reservation there.

We arrived relatively early for our 7:00 p.m. reservation.  It was raining, so we were lucky to stake a spot up by the door, under the overhang.  While we waited, we saw MANY people approach the podium to ask if there were any available seats (without a reservation) – no, there were not.  There was an unfortunate incident involving a loud-speaking woman who tried to bluff her way in, saying she had a 7pm reservation when it was actually set for 8:10 p.m.  The gal that the podium handled it beautifully.  The loud-speaking woman (and her suspiciously silent husband) were told that they could check them in at 7pm, but that they would not be seated until 8:10 p.m.  She did not like that, and she stomped off, her silent husband trailing behind.

Gluten-Free Tapioca Rolls

We were seated at 7:05 p.m. in the New Brunswick section, the original territory of Canada.  Our server’s name was Amanda.  Chef Joe recommended the Filet Mignon which is what we both ordered.  He said that he could alter any entree and mix and match the sides.  Le Cellier has a nice selection of entrees on their menu:

• New York Strip Steak topped with bercy Butter served with Gruyere Yukon Potato Gratin
• Salt-crusted Prime Rib with Roasted Yukon Potatoes finished with Au Jus and Horseradish Cream Sauce
• Coffee-rubbed Kansas City Strip Steak with Hazelnut Butter and Cream Cheese Mashed Potatoes
• Spice-crusted Pork Chop with Rosemary Polenta and Endive-Citrus Salad
• Sauteed Potato Gnocchi with Grilled Eggplant, Cherry Tomatoes, Pesto Broth, and Parmesan Cheese
• King Salmon Two Ways – Pan seared with Hoisin Barbeque and Citrus-poached with Coconut Soubise
• “Le Cellier” Mushroom Filet Mignon served with Wild Mushroom Risotto and finished with White Truffle-Herb Butter Sauce


Filet Mignon & Cream Cheese Mashed Potatoes

• Veal T-Bone with Black Bread “Panzanella” Salad and Banyuls Vinaigrette
• Pan-seared Scallops with Artichokes, Golden Beets, Salsify, Capers, and Lemon-Brown Butter Sauce

Maple Creme Brulee

They brought Rick’s very obviously not gluten-free bread out to the table first, and it looked fabulous!  Three large bread sticks – sourdough, pretzel and multigrain.  It was kind of a let-down to be brought gluten-free tapioca rolls after that breadstick display, but I was still thrilled to be brought any sort of bread before a meal in a restaurant that I got over it.

My filet mignon was served with the cream cheese mashed potatoes.  I hate to think how many calories were in that meal.  It was superb!  As I say, we saved the best meal for last!

I wanted to order the very popular Chocolate “Moose” for dessert, but Chef Joe said that the chocolate mousse is rolled in Oreo cookies and that he didn’t have the gluten-free version of the cookies.  He said that he could bring out the chocolate mousse plain, without the cookies and the Maple Leaf Antlers, but I decided to go with the Maple Creme Brulee.  I’d only had creme brulee once before and although I liked it, it tasted even better at Le Cellier.

Chocolate Moose (NOT gluten-free)

Rick ordered the Chocolate “Moose” – I just had to see it!  He said that it tasted delicious!  And although all of the other photos in our gluten-free dining reviews are of gluten-free food, I’m including a photo of the mousse here…it truly is a work of art!

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